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Fruit Growers' Manual 



OfT 



Of 



A Foundation for Success 
in the Science of 



CANNING 
CONCENTRATING 
Ife DESICCATING 

PRESERVING and 
PICKLING 



All kinds of 




Embracing every detail of the business, from the 

greatest to the smallest, in a 

condensed form. 



How to organize a cannery, how to buy supplies, how to organize 

labor, how to market the product; general review of 

the canning business; laws of canning 

in the State of California. 

In fact, a complete guide for manufacturing all kinds of canned 
goods, jams, jellies, marmalades, fruit butters, etc. 






Hemlow-Meriam Co., 

Sduo.T, 'and Proprietors 



THE LIBRARY OF 
CONGRESS, 

Two CuH£8 Received 

SEP. 26 1901 

Copyright entry 
CLASS ^XXo. Na. 

copy a 









Entered according to Act of Congress in the year 1901, by 

HEMIvOW— MERIAM CO., 
In the office of the Librarian of Congress at Washington. 



• • ♦ •• 



* * ~x^~: : oGOGO--«e~ ~:--3=>::* >:--: *»:+-> -~- 



NDEX 



k » --*>■ * »-_*>' . * ,. *>- v ■_ -■-{.*_* * * ^XX?€X30C 



Apples, canned, Extra, Extra Standard, Standard, Seconds. . 18 

Gallon Table Fruit 22 

Gallon Pie Fruit 22 

Apricots, canned, Extra, Extra Standard, Standard, Seconds. . 20 

Gallon Table Fruit 23 

Gallon Pie Fruit 23 

Sliced (speciality) 32 

Asparagus, canned. 47 

Assorted 39 

Beef, cured 49 

Beans, canned, baked 48 

Baked, with Chili Sauce . 48 

String 44 

Beef, canned, Corned ... 49 

Roast 49 

English Pot Pie . 62 

Blackberries, canned 40 

Catsup, Tomato. . 60 

Cherries, canned, Royal Ann 42 

White 42 

Black ..42 

Chow-Chow 59 

Corn, canned 45 

Clam, canned 64 

Chowder 65 

Concentrating 56 

Crawfish, canned .66 

Currants, canned 41 

Desiccating Fruits and Vegetables. 70 



INDEX— Continued. 

Estimates on Plants 11 

Eggs, crystalizing 70 

Explanatory Notes 76 

Fruit Grower, to the 9 

Fruit Butters 55 

Concentrating 56 

Evaporating 69 

Desiccating 70 

Fish Canning 61 

General Review 76 

Gooseberries, canned 40 

Grapes, canned 38 

Glace Fruits , 71 

Ham, canned, Deviled 51 

Frizzled 63 

Introduction 8 

Jellies 53 

Jams 54 

Liver and Bacon, canned 64 

Law, State of California 75 

Marmalades 56 

Mutton, canned, Roast 50 

Cutlets 62 

Milk, Condensed 72 

Sterilized 74 

Nectarines 37 

Olive Pickling 66 

Oil Making 68 

Orange Marmalade 56 

Peaches, canned, Yellow Crawfords. . . 26 

Lemon Cling 28 

Sliced 32 

Table Fruit 23 

Pie Fruit 24 



INDEX— Continued. 

Pears, canned, Bartletts 30 

Bartlett Table Fruit 24 

Bartlett Pie Fruit 25 

Plums, canned, Green Gage 33 

Damson 35 

Egg .... 35 

Golden Drop 36 

Peas, canned 44 

Pickling 58 

Pumpkin, canned 47 

Potatoes, Sweet, canned 47 

Preserves 55 

Pickles, Sweet 58 

Quince, canned 38 

Raspberries, canned 41 

Syrup Making 43 

Squash, canned 47 

Sausage, canned, Pork 50 

Strawberries, canned 40 

Salmon, canned 61 

Tomatoes, canned 45 

Tongue, canned 52 

Deviled 51 

Wienerwurst and Sauerkraut 52 




iiOQGOOe30£3G0O£K3t36 30O063GQ£J0C3OOQ; 



Introductory 



gFSUR LONG EXPERIENCE in connection with the canning 
(® industry in the banner State of the Union, enables us to 
furnish designs, specifications and estimates as to cost. 

Our only ambition is to furnish the data to the fruit growers 
enabling them to build canneries and to can commercial and do- 
mestic canned products. We are the only people in the world 
who furnish the data, as it is well known that all the facts here- 
tofore put on the market are to a very great extent taken from 
the domestic household. 

We solicit correspondence from all parts, from those contem- 
plating building new factories, or rebuilding. 

HEMLOW— MERIAM CO. 



To the Fruit Grower 



©WING TO URGENT REQUESTS from different parts of 
this and other States asking us to adopt or outline some 
plan whereby the individual producer can market his own fruit 
and vegetables, and as a result of these inquiries, after a long ex- 
perience in the business, we submit the following. We have 
conducted large and expensive experiments that we might arrive 
at the best practical results; the result of these experiments we 
herewith submit for your earnest and careful consideration. 

We are the only people in the world, who furnish data com- 
plete to build canneries, put them in operation and guarantee re- 
sults, and are in no way associated with any other person, firm or 
corporation. We recommend building factories in six (6) differ- 
ent sizes and styles, with a capacity varying in size from 500 to 
10,000 cans per day, and in prices from flOO to $2,000, including 
instructions how to operate them. 

The requisites for operating a cannery are namely: 

First — An abundant supply of fruit. 

Second— An abundant supply of water. 

Third — Fairly good railroad facilities. 

Fourth — A supply of good help. 

There are four grades of fruit known on the commercial 
market, namely: 

Extras, 

Extra Standards, 

Standards, 

Seconds. 



10 



These are canned with syrup made from cane sugar, and are 
canned in four different size cans; these cans are known as stud 
top or soldered top and are denoted by their openings. 

Kxtras, tjiree inch openings. 

Extra Standards, two and one-half inch openings. 

Standards, two inch openings. 

Seconds, one and three-fourths inch openings, 




11 



Estimates on Plants 

j 

°\ I PE STRONGLY ADVISE all parties going into the can- 
~ ^ nery business to write us and secure our special catalogue 
and estimates as to how to build canneries, and in the start to secure, 
if possible, a man of experience to build and operate the cannery. 
We hold ourselves in readiness to furnish such men for a reason- 
able compensation for such work. We strongly advise putting up 
canneries of older pattern, as it is a well known fact that the 
greater per cent of the so-called improved machinery necessitates 
putting up a cheap class of product; when there is hand- work on 
high-class goods it costs more to put them up, but the results are 
more satisfactory from a commercial and financial standpoint. 

We give these estimates after careful observation of the can- 
nery business of this and other States for the past fifteen years. 

ESTIMATE OF PLANT NO. ONE. 

This plant is intended for the individual farm or ranch, and 
can be erected for flOO; capacity from 500 to 1000 cans per day: 

One (No. 16 iron) galvanized iron tank, 4 feet long, 2 feet wide 
and 2 feet deep, set in brickwork. 

One exhaust tank of same pattern. 

One copper kettle, 10 gallons, for syrup making, also set in 
brick. 

One exhaust crate. 

One process crate. 

Three sets of grate bars. 

One hoisting gear or traveling hoist. 



12 

One gasoline fire pot. 

Four capping steels or coppers. (We recommend the "Brace 
and Bit" pattern.) 

Four tipping coppers. 

Four capping trays, 14 inches long, l4 inches wide and 2 
inches deep. 

Four peeling tables, 8 feet long, 2 feet wide. 

One syrup device. This can be a clean barrel with hose con- 
nection with cock. 

Two dozen peeling knives. 

One thermometer. 

One saccharometer. 

Two rotary knife, hand-paring machines. 

For any information pertaining to fittings write us. 

ESTIMATE PLANT NO. TWO. 

Capacity— 10C0 to 3,000 per day. Cost— #460. 

Three galvanized iron tanks 4 feet long, 2 l / 2 feet wide, 2% feet 
deep. Set in brick furnace. With grate bars. 

One copper kettle set in brick. Capacity, 20 gallons. 

Two exhaust crates. 

Two process crates. 

Six capping steels or coppers, brace and bit pattern. 

Six tipping irons or coppers. 

Six capping trays 14 inches long, 14 inches wide, 2 inches 
deep. 

Six peeling tables 8 feet long, 2 feet wide. 

Two packing tables 8 feet long, 2 feet wide . 

Two capping tables 8 feet long, 2 feet wide. 

Two gasoline fire pots. 

Two syrup barrels, with rubber hose connection and cock. 

One thermometer. 

One saccharometer. 



13 

Three dozen peeling knives. 
One traveling hoist gear. 
Four rotary knife hand-paring machines. 

If any information pertaining to fitting is wanted, write us for 
particulars. 

ESTIMATE PLANT NO. THREE. 

Capacity 3000 to 5000 cans per da} 7 . 

We would recommend putting in an 8 H. P. steam boiler, 
which will cost $135 — the whole plant complete costing $800. 

Four wooden tanks, 3 feet long, 3 feet wide, 2 feet deep. 

Two syrup tanks, capacity 20 gallons each, with steam connec- 
tions, on raised platform 8 feet high, with connections to receive 
syrup with hose and cock. 

One steam jacket kettle, capacity 20 gallons, for making jellies 
and jams. 

Four exhaust crates. 

Four process crates. 

One set crane fixtures for traveling hoist. 

Three gasoline fire pots. 

Two floor trucks. 

Eight peeling tables — 10 feet long, 3 feet wide. 

Three packing tables — -10 feet long, 3 feet wide. 

Two capping tables — 10 feet long, 2 feet wide. 

Ten capping trays— 14 inches by 14 inches by 2 inches. 

Eight capping steels or coppers— brace and bit pattern. 

Eight tipping irons or coppers. 

One thermometer. 

One saccharometer. 

One vise. 

One anvil. 

Six peeling machines, hand use. 

Four dozen peeling knives. 



14 

See explanation on peeling knives and machines elsewhere in 
this book. 

For any information pertaining to fittings, write us. 

ESTIMATE PLANT NO. FOUR. 

Capacity — 5,000 to 7,000 cans per day. 

One 12 H. P. boiler, with all trimmings. 

One one ton platform scales. 

One water supply tank and pump. 

Three wire scalding baskets. 

Five wooden tanks, 3 feet long, 3 feet wide, 2 feet deep, with 
proper pipe connections. 

One scalding tank. 

Four syrup tanks with proper pipe connections. 

One syrup machine, to syrup 1 dozen cans at once. 

Five peeling tables, 15 feet long, 2% feet wide. 

One capping table, 15 feet long, 2 feet wide. 

Two gasoline fire pots or blast furnaces. 

One forging stake. 

Four pairs capping coppers of the brace and bit pattern. 

Eight tipping irons. 

Six pairs can tongs. 

One pipe wrench. 

One anvil. 

One vise. 

Twelve capping trays 14 inches long, 14 inches wide, 2 inches 
deep. 

Three dozen knives. 

Eight peeling machines, hand use. 

For any information pertaining to fittings, write us. 

The approximate cost of the above plant would be f 1,000. 



15 



ESTIMATE PLANT NO. FIVE. 



Capacity 7,000 to 8,000 cans per day. 

Approximate cost f 1,275. 

One 18 H. P. boiler with all the necessary trimmings. 

Four wooden tanks — 40 inches long, 36 inches wide, 24 inches 
deep. 

Two cold water tanks — 3 feet long, 3 feet wide, 2 feet deep with 
cold water connections. 

One water supply tank and pump; capacity 1,000 gallons. 

One two-ton platform scales. 

One scalding tank. See scalding advertisements. 

One retort, 1000 cans capacity, and steam guage and thermom- 
eter. 

One foot-power tomato can filler. 

One four-burner coal oil plant or gasoline outfit, complete with 
four burners. 

One San Jose capping machine. 

Two pairs of brace and bit capping coppers. 

Fifteen exhaust and cooking trays. 

Two floor trucks. 

One combination vise, one saccharometer. 

One machine hammer. 

One forging stake. 

Eight peeling tables — 15 feet long, 2% feet wide. 

One capping table — It) feet long, 2 feet wide. 

One gasoline fire pot for mending leaks. 

Four syrup tanks. 

Two syrup machines for one dozen cans each. 

One anvil. 

One 40 gallon jacket kettle. 

For any information pertaining to fittings, write us. 

* ** -2 



16 

ESTIMATE PLANT NO. SIX. 

Capacity— 8,000 to 10,000 cans per day. Approximate cost— 
$2,000. 

One 30 H. P. boiler with 8 H. P. engine with all the necessary 
trimmings. 

Eight cooking tanks, 40 inches long, 36 inches wide, 24 inches 
deep, i 

Two cold water tanks, 3 feet long, 3 feet wide, 2 feet deep, with 
cold water connections. 

One water supply tank with pump connections; capacity, 1,500 
gallons. 

One two ton platform scales. 

One retort; capacity 1,000 gallons, steam guage and ther- 
mometer. 

One power tomato can filler. 

One 6 burner coal oil plant or gasoline outfit complete with (5 
burners. 

Two San Jose capping machines. 

Three pairs brace and bit capping coppers. 

Sixteen exhaust and cooking trays with traveling hoist. 

Four floor trucks. 

One combination vise. 

One machine hammer. 

One forging stake. 

One anvil. 

One saccharometer. 

Four syrup tanks, 20 gallon capacity each, 

One mixing tank for syrup. 

Three syruping machines for one dozen cans each, 

Three sets of can tongs. 

One gross peeling knives. 

Three dozen peeling machines. 

One peach and apricot sheer. 

See reference page, Where and How to Buy Machinery, 



17 

in giving estimates on buildings we recommend building wood 
or corrugated iron, and one story high. 

Plant No. /.—Warerooms to face railroad, receiving shed on 
back. Receiving shed to be the entire length of building and 
12 feet wide. The building to be 20 feet by 25 feet, and ware- 
shed next to railroad 25 feet by 12 feet. 

Plant No. i>.-=-This building to be 30 feet long, 25 feet wide, 
with receiving shed to be 30 feet long and 12 feet wide. 

Plant No. j.— This building to be 35 feet long by 30 feet wide; 
receiving shed to be 35 feet long by 12 feet wide. 

Plant No. 4.—^ This building to be 43 feet long by 38 feet wide; 
receiving shed to be 43 feet long by 15 feet wide. 

Plant No. 5.-— This building to be 51 feet long by 46 feet wide; 
receiving shed to be 51 feet long by 15 feet wide. 

Plant No. 6. —This building to be 61 feet long by 56 feet wide; 
receiving shed to be 61 feet long by 18 feet wide. 

For miscellaneous fittings, send us diagrams and we will fur- 
nish the necessarv data. 




18 



doooooo-: >:>: * > >:>~~ -jx.-GGt*£r* .-go 



Apples 

JOQOQtjOOGQOGGGOiTGOGOGGodS 



« Extra — Three pound cans. 

This product is to be of sound and uniform size, and free from 
worms, and peeled by hand, this will apply to Extras and Extra 
Standards. After peeling, cut in halves, taking the core out 
with a coring knife, and for Extras will not measure less than 
three inches in diameter; fill the can conveniently full with the 
cup part downward, then fill the can to within one-eighth of an 
inch of the top with syrup containing not less than thirty-two 
(32) per cent of saccharine matter. Syrup made of cane sugar, 
then seal the can, leaving the small hole m the top; insert in 
boiling water five minutes, then take out and seal the hole and 
cook in boiling water twelve minutes. Take out and cool the 
cans in cold water. 

* ## * 

APPLES. 
Extra Standards — Two and one-half-pound cans. 

This fruit is to measure not less than two and one-half inches 
in diameter; and fill the cans the same as Extras and syrup to 
contain not less than twenty-eight per cent saccharine matter; 
then seal the cans, leaving the small hole in the top, insert in 
boiling water five minutes, then take out and seal the hole in the 
top and then cook in boiling water twelve minutes. 

Cool the cans in cold water. 






19 

APPLES. 

Standards — Two and one-half-pound cans. 

This fruit is to measure not less than two inches in diameter, 
and can be machine pared; fill in cans the same as Extras, and 
syrup to contain not less than twenty per cent saccharine matter. 
Then seal the cans, leaving the small hole in the top, insert in 
boiling water five minutes, then take out and seal the hole; cook 
in boiling water twelve minutes. Cool in cold water. 

* ## * 

APPLES. 

Seconds — Two and one-half-pound cans. 

This fruit is of an inferior quality and we do not recommend 
its canning, but will give the following process: This fruit is to 
be machine pared and cut in quarters, and the can filled con- 
veniently full with fruit; the syrup to contain not less than ten 
per cent saccharine matter. Then seal the cans, leaving the 
small hole in the top, insert in boiling water five minutes, then 
take out and seal the hole, and cook in boiling water twelve 
minutes. Cool in cold water. 



20 



Apricots 



HEMSKIRK OR MOORPARKS. 

Extras— Three-pound cans. 

This fruit is to be carefully selected, stoned, and washed clean. 
Fill the cans with not less than one and three-fourths pounds of 
fruit; fill the can to within one-fourth inch of the top with syrup 
containing not less than thirty-eight per cent saccharine matter, 
then seal the can, leaving the small hole in the top; insert in 
boiling water five minutes, take out and seal the hole, and cook in 
boiling water sixteen minutes, or according to ripeness of fruit. 
Cool the cans in cold water. 

APRICOTS. 

Extras— Two and one-half-pound cans. 

This fruit is to be carefully selected and free from discolora- 
tion, stoned, washed and carefully packed in the cans with the 
cup part downward, the syrup to contain not less than thirty- 
eight per cent saccharine matter; seal the cans, leaving the small 
hole in the top; insert in boiling water five minutes, take out and 
seal the hole and cook in boiling water fifteen minutes or accord- 
ing to ripeness of fruit. Cool the cans in cold water. 

«$$$ 

APRICOTS. 
Extra Standards— Two and one-half-pound cans. 
This fruit is to be carefullv selected and free from rust and 



21 

washed thoroughly. Fill the cans conveniently full of fruit, 
then fill to within one-fourth of an inch of the top with syrup con- 
taining not less than twenty-eight per cent saccharine matter, 
then seal the cans leaving the small hole in the top; insert in 
boiling water five minutes, take out and seal the hole; cook in 
boiling water fifteen minutes, or according to the ripeness of the 
fruit. Cool the cans in cold water. 

APRICOTS. 

Standards — Two and one-half-pound cans. 

This fruit is of a smaller grade, the can to contain not less than 
one and one-fourth pounds of fruit, and the syrup to contain not 
less than twenty per cent saccharine matter. Fill the cans to 
within one fourth of an inch of the top with syrup, seal the cans, 
leaving the small hole in the top; insert in boiling water five min- 
utes, take out and seal the hole, then cook in boiling water fif- 
teen minutes or according to the ripeness of fruit. Cool the cans 
in cold water. 

APRICOTS. 

Seconds — Two and one-half-pound cans. 

This fruit is of a cheaper and inferior quality, and the 
syrup is to contain not less than sixteen per cent saccharine mat- 
ter. Fill the cans to within one-fourth of an inch of the top with 
syrup, seal the can, leaving the small hole in the top; insert in 
boiling water five minutes, then take out, and seal the hole; cook 
in boiling water fifteen minutes or according to the ripeness of 
fruit. Cool the cans in cold water. 



22 



For Canning in Gallon 

or Eight-pound Cans 



In canning this product, known as gallon cans, the fruit 
whether it be apricots, peaches, pears or apples, intended to be 
used as a desert at hotels, restaurants, etc., is carefully selected, 
not measuring less than two inches in diameter and put up in 
gallon cans, sometimes called eight pound cans, and is designated 
as table fruit. We advise putting up this product as it meets 
with popular demand. We give the following process for putting 
up this fruit: 

#&#& 

APPLES. 
Table fruit— gallon. 

This fruit is to be carefully selected, sound, and of uniform 
size; can be pared by machine, the can carefully filled, the 
syrup to contain not less than twenty per cent saccharine matter. 
Fill the can to within one-fourth inch of the top, then seal the 
can, leaving the small hole in the top, and insert in boiling water 
seven minutes; take out, and seal the hole, and then cook in boil- 
ing water twenty minutes or according to ripeness of fruit. Cool 
the cans in cold water. 

APPLES. 

PIE FRUIT — GALLON. 

This fruit is not peeled and is cut in quarters, the can filled 



23 

conveniently full, and to within one-fourth inch of the top with 
cold water. Seal the can, leaving the small hole in the top, in- 
sert in boiling water seven minutes; take out, and seal the hole. 
Cook in boiling water fifteen minutes or according to ripeness of 
fruit. Cool the cans in cold water. 

APRICOTS. 

TABLE FRUIT — GALLON. 

This fruit is to be carefully selected, sound, and uniform in 
size, the can carefully filled with the fruit. Fill the can to with- 
in one-fourth inch of the top with syrup containing not less than 
thirty-two per cent saccharine matter; seal the can, leaving the 
small hole in the top; insert in boiling water seven minutes, then 
take out, seal the hole, and cook in boiling water twenty minutes 
or according to ripeness of fruit. Cool the cans in cold water. 

APRICOTS. 

PIE FRUIT— GALLON. 

This fruit is not peeled and is cut in halves, the can filled con- 
veniently full, and filled to within one-fourth inch of the top with 
cold water. Seal the can, leaving the small hole in the top, in- 
sert in boiling water seven minutes, then take out, seal the hole, 
and cook in boiling water twenty minutes or according to ripe- 
ness of fruit. Cool the cans in cold water. 

PEACHES. 
table fruit-— gallon. 
This fruit is to be of equal ripeness and hand pared and each 



24 

peach to measure not less than two inches in diameter; the can 
filled conveniently full; fill the can to within one-fourth inch of 
the top with syrup containing not less than thirty -two per cent 
saccharine matter, then seal the can, leaving the small hole in 
the top; insert in boiling water seven minutes. Take out, seal 
the hole, and cook in boiling water twenty-five minutes or accord- 
ing to ripeness of fruit. Cool the cans in cold water, 
t 

PEACHES. 

Pie Fruit — Gallon. 

This fruit is to be firm, free from spot, and peeled with ma- 
chine, and each can contain not less than forty halves and not 
more than sixty halves, the syrup to contain not less than eigh- 
teen or twenty per cent saccharine matter. Fill the can to within 
one-fourth of an inch of the top with syrup, then seal the can, 
leaving the small hole in the top; insert in boiling water seven 
minutes, take out, seal the hole, and cook in boiling water twenty- 
five minutes, or according to ripeness of fruit. Cool the cans in 
cold water. 

Table Fruit — Gallon. 

This fruit is to be of uniform size, measuring not less than 
two inches in diameter. Fill the cans conveniently full, the 
syrup to contain not less than thirty-two per cent saccharine 
matter and filled to within one-fourth of an inch of the top. 
Seal the can, leaving the small hole in the top; insert in boiling 
water seven minutes, take out, seal the hole, and cook in boiling 
water twenty-five minutes or according to ripeness of fruit. Cool 
the cans in cold water. 



25 



BARTLETT PEARS. 

Pie Fruit — Gallon. 

This fruit is to be washed and not pared, and cans to contain at 
least fifty halves and filled to within one-fourth of an inch of the 
top with cold water. Seal the can, leaving the small hole in the 
top; insert in boiling water seven minutes, take out, seal the hole 
and cook in boiling water twenty-five minutes or according to 
ripeness of fruit. Cool the cans in cold water. 




20 



Peaches $ 

, YELLOW CRAWFORD. 

Extras — Three pound cans— Three inch opening. 

This fruit is to be carefully selected, hand-pared, measuring 
not less than three inches in diameter and should average from 
seven to eight halves to the can, the syrup to contain not less 
than forty-two per cent saccharine matter, and be canned with 
the following process: The can being carefully filled with the 
fruit, the cup part downward in the can, the syrup to be filled 
within one-fourth of an inch from the top; seal the can, leaving 
the small hole in the top; insert in boiling water five minutes, 
take out, seal the hole, and cook in boiling water fifteen minutes 
or according to ripeness of fruit. In order to retain the color and 
stop the cooking of the fruit, insert the cans in cold water four or 
five minutes. 

YELLOW CRAWFORD 

Extra Standard. 

This fruit is to be of equal ripeness and hand pared, the aver- 
age peach to measure not less than two and one-half inches in 
diameter, and each can to contain not less than ten halves nor 
more than twelve halves. The syrup is to contain not less than 
thirty-two per cent saccharine matter, and we herewith give the 
following process: The can is to be carefully filled with fruit, 
the cup part downward in the can, and the syrup to be filled to 
within one fourth of an inch of the top. Seal the can, leaving 
the small hole in the top; insert in boiling water five minutes, 



27 

take out, seal the hole, and cook in boiling water fifteen minutes 
or according to ripeness of fruit. Cool the cans in cold water. 

&*** 

YELLOW CRAWFORDS. 

STANDARD. 

This grade is to be ripe and free from dust and rust spots, and 
we advise, as it is a cheaper grade that it be peeled by a machine; 
we recommend the Scott machine. This fruit is to be filled in 
the cans which should contain not less than sixteen halves, the 
fruit to measure not less than two inches in diameter, the syrup 
to contain not less than twenty-two per cent saccharine matter. 
Fill the can to within one-fourth of an inch of the top, then seal 
the can, leaving the small hole in the top; insert in boiling water 
five minutes, take out, seal the hole, and cook in boiling water 
fifteen minutes or according to ripeness of fruit. Cool cans in 
cold water. 

YELLOW CRAWFORD. 

SECONDS. 

This grade of fruit is commercially known as Seconds. We do 
not advise putting up this product, as the fruit is of an inferior 
quality and the cans, labels and sugar cost almost the same as for 
the higher grades and it is more difficult to market this product 
where it will not sell on its own merits. We give the following 
process for canning the same: 

Peel the peaches by machine, fill the cans with not less than 
eighteen or twenty halves, and syrup to contain not less than 
twelve per cent saccharine matter. Fill the cans to within one- 
fourth inch of the top with the syrup, then seal the can, leaving 
the small hole in the top; insert in boiling water five minutes; 



28 

take out, seal the hole, and cook in boiling water fifteen minutes 
or according to the ripeness of fruit. Cool the cans in cold water. 

&&&# 

LEMON CLING. 
Extras — Three-pound cans; Three-inch openings. 

This fruit is to be carefully selected and hand peeled, measur- 
ing not less than three inches in diameter and average from 
seven to eight halves to the can; the syrup is to contain, on an 
average, forty-eight per cent saccharine matter and we give the 
following process: 

The can is to be filled with the fruit, the cup part downward in 
the can, and the syrup to be filled within one-fourth inch of the 
top; seal the can, leaving the small hole in the top; insert in 
boiling water five minutes; take out, seal the hole, and then cook 
in boiling water seventeen minutes or according to ripeness of 
fruit. Cool cans in cold water. 

LEMON CLING. 

Extra Standards — 2,% -pound cans — 2 %, -inch opening. 

This fruit is to be of equal ripeness, hand-peeled, the average 
peach to measure not less than two and one-half inches in diam- 
eter, and each can to contain not less than ten nor more than 
twelve halves; the syrup to contain not less than thirty-eight per 
cent saccharine matter; we herewith give the following process: 
The can is to be carefully filled with fruit, the cup part down- 
ward in the can, and filled with syrup to within one-fourth of an 
inch of the top; seal the can leaving the small hole in the top, 
insert in boiling water five minutes, take out, and seal the hole, 
and cook in boiling water seventeen minutes or according to ripe- 
ness of fruit. Cool in cold water. 



29 

LEMON CLING. 

Two and One-half pound cans— Two-inch opening. 

This fruit is to be ripe and free from dust and rust spots, and 
we advise, as this is a cheaper product, that it be peeled with 
machines. We recommend the Scott machine. This fruit is to 
be filled in the cans, which should contain not less than sixteen 
halves, and should measure not less than two inches in diameter; 
the syrup to contain not less than twenty-eight per cent sacchar- 
ine matter. Fill the cans to within one-fourth of an inch of the 
top, then seal the can, leaving the small hole in the top; insert in 
boiling water five minutes, take out, seal the hole, and cook in 
boiling water seventeen minutes or according to ripeness of fruit. 
Cool in cold water. 

#&&& 

LEMON CLING. 
Seconds— 2^-pound cans— 1% inch opening. 
This grade of fruit is commercially known as Seconds. We do 
not advise putting up this product; the fruit is of an inferior 
quality, and the cans, labels, and sugar cost almost the same as 
for the higher grades, and it is more difficult to market this pro- 
duct where it will not sell on its own merits. We give the follow- 
ing process for canning the same: Peel the peaches by machine, 
fill the cans with not less than eighteen to twenty halves, and 
syrup to contain not less than eighteen per cent saccharine mat- 
ter. Fill the cans to within one-fourth inch of the top with 
syrup, then seal the can, leaving the small hole in the top; insert 
in boiling water five minutes; take out, seal the hole, and cook in 
boiling water seventeen minutes or according to ripeness of fruit. 
Take out and cool the cans in cold water. 



30 




^OOQGGOO-3r>~->f70-- v-- ?r . 



Bartlett Pears 



:eO-3CG-> > *>' * 3- + ^JOGQGGTGO^GGOG* 



F,xtras — Three-pound cans; three-inch openings. 

(This product is canned in five different grades.) 
This fruit is to be carefully selected and is not ready to can un- 
til in full ripeness; measuring not less than three inches in di- 
ameter, and hand pared. Each three-pound can is to contain not 
less than eight halves, the can to be filled with the cup part 
downward ;fill with syrup to within one-fourth inch of the top, the 
syrup containing not less than forty-eight per cent saccharine 
matter. Seal the can, leaving the small hole in the top, insert in 
boiling water five minutes; take out, seal the hole, and cook in 
boiling water eighteen minutes or according to ripeness of fruit. 
Take out and cool the cans in cold water — this is to retain the 
color. 

BARTLETT PEARS. 

Extras — 2%-pound cans; 2%-inch openings. 

This fruit is to be equal to Extras in three-pound cans, filled as 
above, the syrup to contain forty-eight per cent saccharine mat- 
ter, and cooked as above. 

BARTEETT PEARS. 

Extra Standards — 2% pound cans; 2% inch openings. 

This fruit is to be carefully selected, to measure not less than 
two and one-half inches in diameter and be hand pared. Fill the 
cans conveniently full with fruit; fill to within one-fourth inch of 
the top with syrup containing not less than thirty-eight per cent 



31 

saccharine matter; seal the cans, leaving the small hole in the 
top; insert in boiling water five minutes, take out, seal the hole, 
and cook in boiling water eighteen minutes or according to ripe- 
ness of fruit. Cool the cans in cold water. 

BARTLETT PEARS. 

Standards — Two and one-half-pound cans; two inch openings. 

This fruit as well as Seconds can be peeled by machine. The 
fruit is to measure not less than two inches in diameter; fill the 
can conveniently full, then fill to within one-fourth inch of 
the top with s}^rup containing not less than twenty-eight per 
cent saccharine matter; seal the can, leaving the small hole in 
the top; insert in boiling water five minutes; take out, seal the 
hole, and then cook in boiling water eighteen minutes or accord- 
ing to ripeness of fruit. Cool the cans in cold water. 

BARTLETT PEARS. 

Seconds — 2% pound cans; \% inch openings. 

This fruit is to measure not less than one and three-fourths 
inches in diameter; the syrup to contain not less than eighteen 
per cent saccharine matter, and fill the canto within one-fourth 
inch of the top; seal the can, leaving the small hole in the top; 
insert in boiling water five minutes, take out, seal the hole, and 
cook in boiling water eighteen minutes or according to ripeness 
of fruit. Cool cans in cold water. 



1W 



32 



GGGGGGGL-^jOC-^ cooor 




APRICOTS SLICED. 

Though making this product a specialty, we do not recom- 
mend canning it to any very large extent, as it is quite difficult 
to place on the market, but commands a high price. They are 
canned in three different grades, namely: Extras, Extra Stand- 
ards and Standards. We give the following process: 

The fruit is of the same quality as above mentioned, and is 
sliced with a vegetable cutter, the slices being one-fourth inch in 
thickness and as nearly perfect as possible. The cans are to be 
filled within one-half inch of the top, and with the respective 
grades of syrup fill the cans to within one-fourth inch of the top; 
seal the can, leaviug the small hole in the top; insert in boiling 
water five miuutes; 'take out, seal the hole, and cook in boiling 
water twelve minutes or according to ripneess of fruit. Cool the 
cans in cold water. 

#&## 

PEACHES SLICED. 

This fruit may be canned in the same manner as above with 
entire success. 




33 



uoooooor-oc-o---- -.~ * -*-+:-¥+>*;., 




Plums 



GREEN GAGE, 

TABI^E FRUIT— GAUON. 

Pick the fruit ripe, wash, fill the cans conveniently full, then 
fill with syrup containing not less than thirty-two per cent sac- 
charine matter to one-fourth inch, of the top; seal the cans, leav- 
ing the small hole in the top; insert in boiling water seven 
minutes; take out, seal the hole, and cook in boiling water twenty 
minutes or according to ripeness of fruit. Cool in cold water. 

The same method of putting up any kind of plums for table 
fruit may be employed, taking exceptional care that the cans 
are well filled with fruit and syrup. If the cans are loosely filled 
the sides of the cans will concave, thereby deforming them. Use 
the same syrup in this fruit as would be used in Extra Standards 
or in any of the other grades of the plums. 



GREEN GAGE, 

Extras— -All plums to be canned whole) three-pound cans; 
three-inch openings. 

Pick the fruit ripe. Wash the fruit, fill the cans conveniently 
full, fill with syrup containing not less than forty-two per cent 
saccharine matter to within one-fourth inch of the top; seal the 
can, leaving the small hole in the top; insert in boiling water 
five minutes; take out, seal the hole, and cook in boiling water 
twelve minutes or according to the ripeness of the fruit. Coo 
the cans in cold water. 



34 

GREEN GAGE. 

Extra Standards — 2 % -pound cans; 2 1 / 2 -hich openings. 

Pick the fruit ripe. Wash the fruit, fill the cans conveniently 
full,, then fill with syrup containing not less than thirty-two per 
cent saccharine matter, to within one-fourth inch of the top; seal 
the can, leaving the small hole in the top, insert in boiling water 
five (minutes; take out, seal the hole, and cook in boiling water 
twelve minutes or according to ripeness of fruit. Cool the cans 
in cold water. 

**** 

GREEN GAGE. 

Standards— 2%-pound cans; 2-inch openings. 

Pick the fruit ripe. Wash the fruit, fill the cans conveniently 
full, then fill with syrup containing not less than twenty-two per 
cent saccharine matter to within one-fourth inch of the top; seal 
the can, leaving the hole in the top; insert in boiling water five 
minutes; take out, seal the hole, and cook in boiling water twelve 
minutes or according to ripeness of fruit. Cool the cans in cold 
water. 

&#%% 

GREEN GAGE. 

Skconds— 2%-pound cans; 1%-inch openings. 

Pick the fruit ripe. Wash the fruit, fill the cans conveniently 
full, fill with syrup containing not less than sixteen per cent sac- 
charine matter to within one-fourth inch of the top; seal the can, 
leaving the small hole in the top; insert in boiling water five 
minutes; take out, seal the whole, and cook in boiling water 
twelve minutes or according to ripeness of fruit. Cool cans in 
cold water. 



35 

EGG. 

Extras — 3-pound cans; 2%-inch openings. 

We advise treating this plum the same as Green Gage. Ex- 
haust five minutes and cook fifteen minutes or according to ripe- 
ness of fruit; syrup to contain forty-eight per cent saccharine 
matter. 

EGG. 

Extra Standard— 2% pound cans; 2y 2 inch openings. 

Exhaust five minutes, and cook fifteen minutes, or according to 
ripeness of fruit; syrup to contain forty per cent saccharine mat- 
ter. Cool cans in cold water. 

EGG. 

Standards — 2 54-pound cans; 2-nch openings. 

Exhaust five minutes, cook fifteen minutes, or according to 
ripeness of fruit; syrup to contain thirty-two per cent saccharine 
matter. Cool cans in cold water. 

EGG. 

Seconds — 2-pound cans; 1^-inch openings. 

Exhaust five minutes, cook fifteen minutes, or according to 
ripeness of fruit; syrup to contain twenty-four per cent sac- 
charine matter. Cool cans in cold water. 

DAMSON. 
This plum is canned the same as the Green Gage, in four dis- 



36 

tinct grades, namely: Extras, Extra Standards, Standards and 
Seconds. The process, time of exhaust and cooking, and grades 
of syrup to be the same. 

GOLDEN DROP. 
I Extra— 3-pound cans; '1% inch openings. 

J n treating this subject our aim is to direct the canner to put 
up the highest class of fruit and thereby get for himself a pro- 
duct that will sell on its merits. 

Place the fruit in the can conveniently full; fill to within one- 
fourth inch of the top with syrup containing forty-eight per cent 
saccharine matter; seal the can, leaving the small hole in the top; 
insert in boiling water five minutes; take out, seal the hole, and 
cook in boiling water twelve minutes or according to ripeness of 
fruit. Cool in cold water. 

GOLDEN DROP. 

Extra Standards— 2>£-pound cans; 2 I /^-inch openings. 

Wash the fruit thoroughly, put in cans; fill to within one- 
' fourth inch of the top with syrup containing forty per cent sac- 
charine matter; seal the can, leaving the small hole in the top; 
insert in boiling water five minutes; take out, seal the hole, and 
cook in boiling water twelve minutes or according to ripeness of 
fruit. Cool cans in cold water. 

GOLDEN DROP. 
Standards— 2^ -pound cans; 2%, -inch openings. 
Wash the fruit thoroughly, fill the can with fruit, then fill to 



within one-fourth inch of the top with syrup containing thirty- 
two per cent saccharine matter; seal the can, leaving the small 
hole in the top; insert in boiling water five minutes; take out, sea} 
the hole, and cook in boiling water twelve minutes or according 
to ripeness of fruit. Cool the cans in cold water. 



5eoooe>: * t*:*.*-*j^:^*_t.t:*A- - rot-or , 



Nectarines jjj 



-3L3£*3U£>3-. *> ->--GG€3GGQQGOGQG 



This product is usually canned in two grades. 

Extra Standards — Or choice quality; 2 % -pound cans; 2 ]/ 2 -inch 
openings. 

Prepare the fruit, fill the cans conveniently full; fill to within 
one-fourth inch of the top with syrup containing not less than 
thirty-two per cent saccharine matter; seal the cans, leaving the 
small hole in the top; insert in boiling water five minutes; take 
out, seal the hole, and cook in boiling water twenty minutes or 
according to ripeness of fruit. Cool the cans in cold water. 

The next grade will be known as Standards, and canned the 
same as above; twenty-eight per cent saccharine matter syrup. 
Exhaust five minutes, cook twenty minutes. Cool in cold water. 




38 



pyood- * #> *■ *l£Tr*r*im- -- **^ %^oner?r?n& : . ¥ *'*' ^ 



Quinces 



Two and-half -pound cans; two and one-half -inch openings. 

This fruit can be canned by the same process as nectarines, in 
two grades, namely, Extra Standards and Standards; the syrups, 
time of exhaust and cooking, the same. 



* 



1 Gl " aPeS 1 

SbOGQ -3iD£30000eX300O-Lit:-<Jt Jt30GG€3GGQ€3G3Gds 

MUSCAT. 

These grapes are canned in two qualities, namely, Extras and 
Extra Standards. 

Extras^- 2 y 2 -pound cans; 2 T ^ -inch openings. 

This fruit is to be carefully selected, stemmed and washed, and 
is usually packed in two and one-half pound cans. The grapes 
are to be filled in the cans conveniently full; fill the can to within 
one-fourth inch of the top with syrup containing not less than 
thirty-two per cent saccharine matter; seal the can, leaving the 
small hole in the top; insert in boiling water five minutes; take 
out, seal the hole, and cook in boiling water seven minutes or ac- 
cording to ripeness of fruit. Cool the cans in cold water. 



^9 

MUSCATS. 

Extra Standards — 2^-pound cans; 2K-i nc h openings. 

This fruit is to be carefully selected, stemmed and washed; 
the can to contain not less than one and one-half pounds of 
grapes. Fill the can to within one-fourth inch of the top with 
syrup containing not less than twenty per cent saccharine matter; 
seal the can, leaving the small hole in the top; insert in boiling 
water five minutes; take out, seal the hole, and cook in boiling 
water seven minutes or according to ripeness of fruit. Cool the 
cans in cold water. 



Assorted 

9TGeio-jf.3ooGoooonor-e3eeiooooGOGOc-CK3GGS 

This is a very fine class of fruit and is made of any of the 
three grades of fruit, namely, Extra, Extra Standards or Stand- 
ards, and can comprise two or four cans of each kind of fruit in 
their respective grades, until the case of two dozen cans is filled* 

a Berries 

I „J 

We advise canning all the berries that it is possible to obtain, 
as they are immensely profitable, and we give the following pro- 
cess: (See Explanation on Berries.) 



w 

STRAWBERRIES. 

Two y z -pound cans; 1^-inch opening. 

After gathering the berries, wash them so they will be free 
from grit and dust, fill the can conveniently full, then fill to with- 
in one-fourth inch of the top with syrup containing not less than 
thirty-two per cent saccharine matter; seal the can, leaving the 
small hole in the top; insert in boiling water five minutes, take 
out, seal the hole, and cook in boiling water seven minutes. Cool 
the cans in cold water. 

BLACKBERRIES. 

Two and % -pound cans; 1^-inch opening. 

After gathering the berries wash them so they will be free 
from grit and dust, fill the cans conveniently full; then fill to 
within one-fourth inch of the top with syrup containing not less 
than thirty-two per cent saccharine matter; seal the can, leaving, 
the small hole in the top; insert in boiling water five minutes, 
take out, seal the hole, and cook in boiling water seven minutes.. 
Cool the cans in cold water. 

GOOSEBERRIES. 

Two and y 2 -pound cans; 1 9^ -inch opening. 

After gathering the berries stem them, then wash so they will 
be free from grit or dust; fill the cans conveniently full, then fill 
to within one-fourth inch of the top with syrup containing not 
less than thirty -two per cent saccharine matter; seal the can, leav- 
ing the small hole in the top; insert in boiling water five minutes,, 
take out, seal the hole, and cook in boiling water seven minutes. 
Cool the cans in cold water. 



41 

RASPBERRIES. 

Two and l /z -pound cans; 1^-inch opening. 

After gathering the berries wash them so they will be free 
from grit aud dust; fill the cans conveniently full, then fill to 
within one-fourth inch of the top with syrup, containing not less 
than thirty-two per cent saccharine matter; seal the cans, leaving 
the small hole in the top; insert in boiling water five minutes, 
take out, seal the hole, and cook in boiling water seven minutes. 
Cool the cans in cold water. 

CURRANTS. 

Two and '4-pounl cans; l^-inch opening. 

After gathering the currants stem them, and wash so they will 
be free from grit and dust; fill the cans conveniently full, then 
fill to within one-fourth inch of the top with syrup containing 
not less than thirty-two per cent saccharine matter; seal the can, 
leaving the small hole in the top; insert in boiling water five 
minutes; take out, seal the hole, and <:ook in boiling water seven 
minutes. Cool the cans in cold water. 




c 30£3T?tir*. >~?oeK:: 



42 



g Cherries 

ROYAL ANN. 
I 

Extras- — Three-pound cans; one and three-quarter inch opening. 

Gather the cherries when ripe, stem and wash them so they 
will be free from grit and dust; fill the cans conveniently full, 
then fill to within one-fourth inch of the top with syrup contain- 
ing not less than forty-two per cent saccharine matter, seal the 
can, leaving the small hole in the top; insert in boiling water five 
minutes, take out, seal the hole, and cook in boiling water twelve 
minutes, or if a little green, cook fifteen minutes. . Cool cans in 
cold water. 

See General Explanation. 

**** 
WHITE CHERRIES— BLACK CHERRIES. 

Extras — Three-pound cans; one and three-quarter inch opening. 

We recommend these cherries being canned the same as above, 
only if they contain more tartness, which is very plainly visible 
in most cases, add from two to four per cent more of saccharine 
matter. 

*■*** 

ROYAL ANN. 

Extra Standards— 2%-pound cans; 1^-inch opening. 

This fruit is to be carefully selected and is equal to the Extras, 
three-pound, the only difference being that the fruit is smaller in 



48 

After selecting or grading the fruit, fill the cans conveniently 
full of cherries; fill to within one-fourth inch of the top with 
syrup containing not less than thirty-two per cent saccharine 
matter, then seal the can, leaving the small hole in the top; in- 
sert in boiling water five minutes; take out, and seal the hole, and 
cook in boiling water fifteen minutes or according to ripeness of 
fruit. Take out and cool the cans in cold water. 

The next grade of cherries is known as Standards and is 
canned the same as above, only the fruit is smaller, and the 
syrup contains about ten per cent less of saccharine matter in the 
the lower grades, which are namely, Extras, Extra Standards, 
Standards and Seconds. 

See General Explanation. 



* 



t i 

§ For Making Syrups • 

We will explain that the process of making syrup is one in 
which exceptional care must be taken and extreme cleanliness 
observed. If possible, make the syrup from filtered water and 
granulated sugar. Place the water in the vessel that the syrup is 
to be made in and get to a boiling point before adding the 
sugar; boil at least five minutes, then strain through a series of 
cotton wool and let cool before using. 

In order to test the consistency of the syrup use a saccha- 
rometer after the syrup is cool. 



« 



44 




Vegetables 



SGOGOGOQOGGGOOOGQQOOPOGeaGeGG^ 



In canning vegetables, if there is a considerable amount to be 
canned we advise using a retort. (A retort is a compressed steam 
box.) In cooking in boiling water it is very difficult to kill the 
bacteria or lactive ferment, but this can be accomplished by add- 
ing fifteen per cent of salt to the water, or giving a calsime bath 
(so-called); by this means a heat of two hundred and thirty (230) 
degrees is obtained; the usual degree of heat in cooking in a re- 
tort would be two hundred and forty degrees (240) which con- 
sequently facilitates the process. We give the following process 
for canning in retort or calsime bath: 

PEAS. 

Two-pound cans. 

After shelling the peas, which can be done by machine or by 
hand, place the peas in boiling water for at least twenty minutes, 
drain water off and fill in cans to within one-half inch of the top; 
fill with salt brine eight degrees (8°) salt. (Test with salt hy- 
drometer.) Seal the can, leaving the small hole in the top, in- 
sert in boiling water seven minutes; take out, seal the hole, and 
cook in boiling water two hours, or in salt brine at two hundred 
and thirty degrees (230°) one hour; or in retort at 240° thirty-five 
minutes. Cool the cans in cold water. 

STRING BEANS. 
Two-pound cans. 
After stringing the beans, wash clean to clear off specks or 



45 

fust. Place in about four gallons of boiling water two ounces of 
common soda or saleratus, put in the beans and boil until they 
are thoroughly blenched (green), take out and drain the water 
off. Fill the cans as full as possible, pressing them down quite 
firmly; add salt filtered brine, seven degrees (7°) salt, (test with 
hydrometer) to within one-eighth inch of the top. Seal the can, 
leaving the small hole in the top, insert in boiling fresh water 
eight minutes, take out, seal the hole, and cook in boiling (fresh) 
water one and three-fourths hours at 212°, in salt water at 230° 
one hour, or in retort at 240° forty-five minutes. Cool the cans 
in cold water. 

&&&& 

CORN. 

Two-pound cans. 

The corn to be young and tender and cut from the cob by 
hand or machine. Put in boiling water twenty minutes, drain off 
about half the water, fill the cans full. Add 7° salt water to with- 
in one-fourth inch of the top, insert in boiling fresh water seven 
minutes, take out, seal the hole, and cook in boiling water two 
hours, in salt water one hour and one half, or in retort thirty 
minutes. Cool the cans in cold water. 

TOMATOES. 
Three-pound cans. 

Of this product, we advise canning all that it is possible to ob- 
tain, especially whole tomatoes, as they are a very fine quality 
and command a much higher price than the so-called "slop 
pack." Great care must be exercised in canning tomatoes whole, 
as a few hours over-standing will depreciate the value of them 
greatly. We give the following process: 

Scald the tomatoes in ten degrees salt water (this prevents the 



46 

tomatoes from becoming mushy), immerse in the boiling salt 
water until the skin slips nicely, peel, and cut out green spots; 
fill the cans full of tomatoes, whole if possible, then fill with 
clear filtered brine six degrees salt and two per cent saccharine 
syrup mixed together. Seal the can, leaving the small hole in 
the top, insert in boiling water ten minutes, take out, seal the 
hole and cook in boiling fresh water forty-five minutes, in salt 
water* thirty minutes, or in retort twenty minutes. Cool the cans 
in cold water. 

TOMATOES— SLOP PACK, 

There is a class of canned tomatoes called "slop pack." We do 
not advise canning this product as the market is over stocked 
with it, but it is packed as follows: The tomatoes are scalded in 
fresh boiling water, taken to the peeling tables and peeled, and 
three or four tomatoes are put in each can. The peeling and 
other waste are put in a cyclone or pulp machine and made into a 
thin pulpj usually quantities of squash or pumpkin are mixed in 
and used as a substitute for filling. This "mess" is put in a 
syrup machine and the cans are filled with this undesirable 
mixture. (We however let the canner use his- own- discretion in 
doing this.) Seal the cans, leaving the small hole in the top, in- 
sert in boiling water seven minutes, take out, seal the hole; and 
cook in boiling water forty-five minutes, in salt water thirty 
minutes, or in retort twenty minutes. Cool in cold water. 

The Extra whole tomatoes are packed in three-pound cans with 
three-inch openings. 

Extra Standards, in two and onchalf pound cans and two and 
one-half inch openings. 



47 



ASPARAGUS. 



The product is canned in very large quantities. We advise 
canning all this product it is possible to obtain, as it is very 
profitable. Cut the asparagus when young, tender and white, 
carefully selected, and blench in hot water twenty minutes. 
Wash the cans thoroughly, place the asparagus in the. can end- 
wise, filling the can as firmly as possible, and fill with filtered 
brine, seven degrees salt, to within one-fourth inch of the top; 
seal the can, leaving the small hole in the top; insert in boiling 
water twelve minutes. Take out, seal the hole, and cook in 
boiling fresh water one hour and forty-five minutes, in salt 
water one hour and thirty minutes, or in a retort one hour. Cool 
the cans in cold water. In cutting the asparagus a small box 
one-fourth inch shorter than the can is used, a trimming knife 
arranged to cut the exact length. of the box. A square can of 
two pounds is usually used, but one pound, and half-pound cans 
are used for the clippings and cheaper grades. 

SWEET POTATOES 

This product is to be boiled in hot water one-half hour, then 
put in a pulp machine and ground finely. Put one teaspoonful 
of. salt in the bottom of each can, fill very firmly with potato to 
within one-fourth inch of the top, seal the can, leaving the small 
hole in the top, insert in boiling water fifteen minutes, then take 
out, seal the hole, and cook in boiling water two hours, in salt 
water one and one-half hours, or in retort one hour. Cool the 
cans in cold water. 

PUMPKINS AND SQUASH. 
Two-pound cans; l^-inch opening. 
Break the pumpkin of squash and remove the seeds. Steam 



48 

until quite soft and put in a pulp machine to make fine pulp; till 
the can to within one-fourth inch of the top, seal the cans, leav- 
ing the small hole in the top, insert in boiling water twelve 
minutes, take out, seal the hole, and cook in boiling water two 
hours, or salt water one hour and one half, or retort one hour. 
Cool the cans in cold water. 

BAKED BEANS, WITH TOMATO AND CHILI SAUCE. 

Two-pound cans; two-inch openings. 

Take the dry beans and soak for ten or twelve hours, then boil 
in boiling water one hour or until they are soft. Take to every 
gallon of beans one pint of tomato mashed to a fine pomace, one 
and one-half ounces of Chili peppers ground very fine, one-half 
pound of granulated sugar, and mix well together. Fill the can 
half full of beans, put one piece of salt pork about one inch 
square in the center of the can, and fill the can with beans to 
within one-fourth inch of the top. Seal the can, leaving the 
small hole in the top, insert in boiling water twenty-five minutes, 
take out, seal the hole, and ccok in boiling water one and one-half 
hours, in calsime or salt water one hour, or in retort forty-five 
minutes. Cool the cans in cold water. 




49 



8 . (♦ 

5 Corned Beef, Etc. jjj 



CORING CORNED BEEF. 

Make a brine seventy degrees salt, and to every ten gallons add 
one and one-half pounds of best granulated sugar. Take about 
three gallons of this, add one-half ounce of salicylic acid and 
one-half ounce of saleratus, let boil five minutes so it will not 
separate, then add it to the remaining seven gallons and mix well 
together. Put the meat in the brine and let it remain at least six 
(6) days before canning. 

CANNING CORNED BEEF. 

One and two-pound cans. 

Take the meat out of the brine and cook one hour or according 
to the class of meat. Put in each one-pound can about three 
ounces of cold water, then cut the meat in conveniently small 
pieces and pack in the cans until the water rises to the top. Seal 
the can, leaving the small hole in the top, insert in boiling water 
twenty-five minutes, take out, seal the hole and cook in boiling 
water two and one-half hours. Cool the cans top side up, in cold 
water fifteen minutes, then turn bottom side up in the cold water 
and let remain until cold and set, 

CANNING ROAST BEEF, 
One and two- pound cans. 
Put the fresh meat in the brine over night to extract the blood, 



50 

then cook the meat one-half hour; cut the meat in conveniently 
small pieces and put three ounces of cold water in the bottom of 
each can. Pack the meat in the cans until the water rises to the 
top, then seal the can, leaving the small hole in the top, insert in 
boiling water twenty minutes, take out, seal the hole and cook in 
boiling water two hours. Cool the cans in cold water, top side up 
fifteen minutes, then turn bottom side up in the water, and let 
remain until cold and set. 

FOR CANNING SAUSAGE- 

One and two-pound cans. 

For canning pork sausage put about a teaspoonf ul of lard in 
the bottom of each can, then pack the can with sausage to within 
one-fourth inch of the top. Insert in boiling water ten minutes 
or until the bubbling stops at the hole, then take out, seal the 
hole and cook in boiling water thirty minutes. Cool the can in 
cold water top side up fifteen minutes, then turn bottom side up 
in water, and let remain until cold and set. 

FOR CANNING ROAST MUTTON. 

This product is usually canned where there is a large amount 
of slaughtering done and canned in the following manner: 

Take the breast of mutton and place in brine 30° salt for ten or 
twelve hours to extract the blood, then take out and cook in boil- 
ing water twenty minutes. Put two ounces of cold water in the 
bottom of each can; cut the meat in conveniently small pieces 
and pack the can until the water rises to the top. Seal the can, 
leaving the small hole in the top, insert in boiling water ten 
minutes, take out, seal the hole, and cook in boiling water two 
and one-half hours. Cool cans in cold water top side up fifteen 
minutes, then turn bottom side up and let remain until cold and 
set. 



51 



CANNING DEVILED TONGUE. 



Salt the tongue in straight 50° salt brine; to every ten gallons 
use one ounce of salicylic acid and mix well together. Let the 
tongue remain in the brine for at least five days, then take out 
and cook one hour in boiling water. Cool by placing the tongue 
in cold water. Cut in conveniently small pieces and run through 
a sausage machine six or seven times or until it is the consistency 
of paste, then add to every twenty pounds of tongue five pounds 
of veal treated under the same process. Mix well together and 
while mixing add three ounces of pure cayenne pepper, two 
ounces mace, two and one-half pounds of potato flour. 

Put one ounce of cold water in the bottom of each can, then fill 
the can with this product until the water rises to the top. Seal 
the can, leaving the small hole in the top, insert in boiling water 
seven minutes, take out, seal the hole, and cook in fresh boiling 
water one and one-half hours, or salt water one hour, or retort 
one-half hour. Cool the cans top side up in cold water fifteen 
minutes, then turn bottom side up in water and let remain unti^ 
cold or set, or place in chill room. 

DEVILED HAM. 

Take five pounds of cured ham, five pounds of well cooked 
meat and run them through a sausage grinder at least five times. 
Mix one pound of potato flour, one ounceof Chili peppers ground 
to a fine pomace, one ounce of cayenne pepper, two ounces of 
sugar, one ounce of mace. Add to the meat, fill the cans (one- 
fourth pound cans) to within one-eighth inch of the top, and seal 
the cans, leaving the small hole in the top. Insert in boiling 
water seven minutes, take out, seal the hole, and cook in boiling 
water forty-five minutes. Cool the cans top side up in cold water 
fifteen minutes, then turn bottom side up and let remain in 
water until cold and set. 



52 



CANNED TONGUE:. 



There are various methods of canning tongue. We recommend 
canning under the following process; 

Place the fresh tongue in 30° salt brine for at least twelve or 
thirteen hours to extract the blood. Use the large opening, two- 
pound cans, putting two ounces of cold water in the bottom of 
each can. Fill the can full with tongue, then seal the can, leav- 
ing the small hole in the top and insert in boiling water twelve 
minutes. Take out, seal the hole, and cook in fresh boiling water 
two hours, in salt water one and one-half hours, or in retort one 
hour. Cool the cans in cold water top side up fifteen minutes, 
then turn bottom side up in water and let remain until cold and 
set. 

***** 

WIENERWURST AND SAUERKRAUT. 

Put two small Wienerwursts in the bottom of each can, then 
take the raw sauerkraut and stuff the can about half full, put two 
more wienerwursts in the middle, then fill the can to within one- 
fourth inch of the top with sauerkraut. Seal the can, leaving 
the small hole in the top, insert in boiling water twenty minutes, 
then take out, seal the hole and cook in fresh boiling water forty- 
five minutes, in salt water thirty minutes, or in retort twenty 
minutes. Cool the cans in cold water, 




53 



For Making Jelly | 

- 3 

In making jelly great care has to be exercised. The average 
jelly maker makes the jelly out of over ripe fruit, when de- 
composition has set in, and the proportions generally used are 
half sugar and half fruit juice. We do not advocate this system 
as the amount of sugar put in is far too much to meet with suc- 
cess. We give the following process: 

The fruit is to be thoroughly washed and the decayed spots 
cut out. Run through a grinding machine, then place in a 
jacket kettle, with a sufficient amount of water in the fruit to 
keep from scorching, and boil slowly for one-half hour. Place in 
jelly sack — we recommend ordinary sugar sacks washed clean; 
just before placing pulp in the sack rinse the sack in hot water. 
Let the pulp drain, then take fine wire sieve and place over it a 
thin layer of cotton wool and a piece of muslin; tack the muslin 
to the cotton wool to keep it from floating, then pour the juice on 
the cotton wool (or in the pan.) and let filter through. This can 
also be accomplished by putting a series of three or four finely 
perforated pans, one above the other about six inches apart, with 
cotton wool in each one but the top one. Put the pulp and juice 
in the top pan and let filter through, then place the juice in a 
jacket kettle and heat very slowly until it is evenly heated. To 
every gallon of juice add one-fourth ounce of saleratus; this will 
raise a scum which is immediately skimmed off. Then to every 
gallon of juice add four and one-half pounds of sugar, well heated 
before placing therein. Boil together gradually twenty minutes, 
stirring to prevent burning. Take out in an ordinary sprinkling 
pot, with the sprinkler removed. 

Arrange glasses on a table, fill them full and let remain until 
cold and set, after which melt paraffine wax boiling hot and put 
one teaspoon ful of the hot wax on each glass of jelly; cover with 



54 

tin tops or parchment paper. Two dozen twelve-ounce glasses 

are usually put in nested crates. We give the following table, as 

to the amount of sugar for making the different kinds of jelly: 

Specific gravity of 
melted sugar 

Apples 20 per cent 

Apricots 35 per cent 

I Blackberries 35 per cent 

Cherries . 35 per cent 

Currants ... 20 per cent 

Gooseberries 35 per cent 

Grapes . . .... .25 per cent 

Nectarines ...... 27 per cent 

Peaches .25 per cent 

Pears 25 per cent 

Plums 25 per cent 

Quinces. .... 25 per cent 

Raspberries 25 per cent 

Strawberries 25 per cent 

In making jelly we advise using a hydrometer in order to test 
the specific gravity and per centage of sugar. 



Making Jam 

This product can be made in many different forms. We have 
been successful and recommend its being made by the following 
process: 

Make a heavy syrup of fifty per cent saccharine matter. Take 
ripe fruit and boil very slowly in hot water four or five minutes, 
then place on perforated screen or table and let drain for half an 
hour, place in the syrup and let simmer for twenty minutes 
when it will be congealed, taking care to skim the froth from the 
top. Transfer into jam jars taking care not to break the fruit, 
but keep it as whole as possible. This can be done especially in 



55 



raspberries, blackberries, currants and quinces. Exceptional 
care must be exercised in transferring the berries from the kettle 
to the jars, not to take out of the kettle too quickly, but let them 
remain in it if possible one-half or three-quarters of an hour be- 
fore removing. 



¥ 



fiXXSO ♦-•>-*•. 



abooo- 



: *>3rv>:>;+j»- *>•»"*"*> -^orJOQf 



Fruit Butter 



:■***> rOOOCSf 3€>:»'* - * -6363€363« 



The usual way to make fruit butter is as follows: Place the 
apples, peaches or pears in a kettle and let boil until the fruit be- 
comes soft, then put in jelly sacks and drain a part of the juice 
off, which can be made into a jelly. Take the pomace and run 
through a cyclone or pulp machine for commercial use, or for 
domestic use through a wire sieve, then place in a kettle equal 
parts of fruit and twenty-five per cent syrup, made from granu- 
lated sugar or confectioners' glucose. Let boil gradually for one 
hour, stirring at intervals, then take out and fill in jars — the 
"English" jam jar is preferable. (This will apply to most any 
kind of fruit.) 



« 



Preserves I 



L363636 *¥ 36361 



Preserves are a product that in a family is put up in the form' 
of canned fruit in the Mason glass jars. We do not advise put- 
ting this product up for the commercial market. We give the 
following process for making preserves in screw top jars: Peel 



58 

the ripe fruit arid make a syrup of about forty per cent sac- 
charine matter. Place the fruit in the syrup and let it come to a 
boil, continuing until it is quite soft. Place the jars in a warm 
place or set them on heavy cloth or sawdust, and pour the fruit 
in the jars with a sufficient amount of syrup to cover them. As 
soon as possible screw the tops on them, then insert them in luke 
warm water; tighten the top; take great care the jars are 
covered — if there is any defect bubbling will result. Take them 
out and set in a cool place, as this will retain the color. 

| Orange Marmalade 8 

Peel the oranges, slice and put them to drain, ridding them of 
a part of the juice; make syrup forty per cent saccharine matter, 
then place the sliced oranges in the syrup and let them simmer 
for one-half hour. Fill in jars which have been previously 
heated, place a piece of paraffine paper over the top and screw 
the top on firmly. These are usually in one-dozen nested crates. 



jjj Concentrating Fruit 8 

" This is practically a new industry in this State but the process 
of condensing milk has been advocated in this State for a long 
time. There has been an attempt by a few firms in this State to 
condense milk, but so far thev have not been able to do so to the 



57 

satisfaction of the trade. The knowledge has certainly been in 
the State for a long period. We ourselves have known it to be 
for the past fifteen (15) years. The requisites for starting a con- 
centrating plant are, namely: 

First — An abundant supply of fruits, vegetables or milk. 

Second — An abundant supply of clear cold water. 

Third — Fairly good railroad facilities. 

The initiatory step is to procure our services, to get the con- 
densing plant or outfit, which consists of: 

One 12 H. P. boiler. 

One vacuum pump and engine. 

One vacuum pan and condenser and vapor pipes attached. 

One pulp machine. 

One grinding machine. 

One steam jacket kettle. 

We will briefly explain the only difference in desiccating and 
concentrating, namely — the concentrating is done thus: The 
fruits are carefully washed, and ground to a fine pomace, skins 
and seeds being removed during the cooking process; the pro- 
duct is cooked and the vacuum pump is gradually kept going, 
thus pumping off the water. In desiccating, the fruits or vege- 
tables are cooked before being placed in the vacuum pan. 

We advise anyone before taking up this very important ques- 
tion to write Us for prices and particulars. 




58 



For Pickling 



There are four grades of pickles, namely: Gherkins (the 
smallest pickle), small pickles, medium and large; the most val- 
uable of the four are the Gherkins packed neatly in pints and 
half -pint pickle bottles. 

There seems to be a large field for this industry as it is in its 
infancy in regard to cucumbers, cauliflowers, onions, string 
beans, myrtinias, etc. 

We give the following process: 

Make a brine sixty degrees salt, this brine being thoroughly 
strained, put to every ten gaUons, one-half gallon sixty grain 
vinegar, two ounces salicylic acid, three ounces saleratus; mix: 
well together. Put into the brine the articles to be pickled and 
let them remain at least eighteen days, or for as long a period as 
you like to keep them. Take out and put them in a hot alum 
solution of three-fourths of a pound of alum to ten gallons of hot 
water; let them remain at least two days or until they become 
brittle, then take out and put to drain. Wash them clean, put 
them in thirty grain vinegar for at least two days, then increase the 
strength of the vinegar to sixty grains and let remain at least 
ten days. For five gallon keg pickles, fill the keg, putting in a 
handful of whole peppers, two or three Chili peppers, handful of 
bay leaves, one ounce of whole white mustard seed and cover 
with sixty grain vinegar. Seal the keg and it will be ready for 
market. 

Take the pickles, the same quality, from the first mentioned 
vinegar, and take one gallon of thirty grain vinegar, two and one- 
half pounds of glucose, one ounce of salicylic acid, two ounces 
cinnamon bark, one ounce cloves, one ounce of soda, and put all 
in a bag and boil in the vinegar and glucose very slowly for eight 



59 

minutes. Then take the pickles out and pack in jars; take and 
strain the liquor they have been boiled in, and just cover the 
pickles with this liquor and seal while hot. 



FOR MAKING CHOW-CHOW. 

Take the same material as for sweet pickles and cut fine or con- 
veniently small pieces and fill the jars and make dressing: Take 
one quart of vinegar, sixty grains, one-half pound of Colbourn's 
mustard, one-fourth pound cornstarch, made into a fine paste 
with cold water or vinegar, one-fourth ounce burnt amber, and 
mix well together; boil together for three or four minutes to stop 
separation, stirring constantly while cooking. Pour this over the 
cut pickles, while hot, take a pointed stick and work the dressing 
through the pickles, then seal while hot. 

The method we recommend in sealing is this: Place the corks 
in a small sack, boil them thoroughly in clear water; adding a 
small amount of salicylic acid to the water will prevent the corks 
from becoming sour, as sour corks result in decomposed pickles. 
Take the corks from the sack while hot, insert a small piece of 
baling wire in the opening of the bottle, then gradually press 
the heated corks to their proper places; pull the wire out, thus 
excluding the compressed air in the bottle. Melt a small amount 
of rosin, and to every pound of rosin put about one teaspoonful of 
lard, one teaspoonful of red ochra or lamp black, boil and mix 
well together, then take from the fire. Trim the top of the corks 
smooth and level with the top of the bottle, then dip the top of 
the bottle in the mixture to about one half inch; lift out and turn 
rapidly in the hand, then dip in clear cold water. Label and 
pack in sawdust, in cases, usually putting one dozen pints in a 
case. 



60 



DOGOOOOGOOOe-GGGOOOGGGGGC-OOr 

Making Catsup 

?fcOOGQGGGGGO( GGGGGCiGGOGCOGfcj*: 3C-QGQG 1 - 



Tak£ ten pounds of tomatoes and mash to a fine pomace, clear 
of skins and seeds; boil ten pounds of pumpkin or squash to a 
fine pomace; these can be run through a pulp or cyclone ma- 
chine. Mix all well together and add the following extracts, 
spices or oils: 

One-half pound salt. 

One-half pound sugar. 

One ounce red pepper (cayenne) 

One and one-half ounces cinnamon. 

One and one-half ounces alspice. 

One-half pound finely ground red peppers. 

One ounce horseradish. 

One and one-half ounces Worcestershire sauce. 

One and one-half ounces cloves (ground.) 

One-half ounce cochineal or carmine mixed well together in a 
small quantity of best sixty per cent vinegar to dissolve. 

One-half ounce salicylic acid. 

Boil together at least twenty-five minutes. Then bottle and 
cork while hot. Can use more tomato and less pumpkin or 
squash if desired. 




Hi 



JaoooQnoooooo--^- *--->--■ *> - * ■ 



Canning; Salmon 



This product we have given a great deal of thought and have 
conducted large and expensive experiments that we might arrive 
at the best practical results. We advise canning this product 
with steam and retort. It requires for canning two thousand 
cans per day: 

One 12 H. P. boiler. 

Four open tanks 36 by 36 by 24 inches. 

Twelve coolers. 

One Triumph floating and crimping machine combined. 

One set gang knives. 

One steam retort or chest 4 l A feet long, 2 feet 2 inches wide, 1 
foot 8. inches deep, with trays and trucks to match. 

One sliming tank 3 feet long, 3 feet wide, 2 feet deep. 

One salting tray or table 3 feet long, 3 feet wide. 

After receiving the fish clean them well and put in salt brine 
or sliming tank with 30° salt one-half hour; take one set gang 
knives, which are set one-fourth inch shorter than the cans, cut 
the fish crosswise, slit through the backbone. Then put one- 
fourth ounce of salt in the bottom of each one-pound can; fill the 
cans equally with belly and backs with skin part next to can, then 
place a small piece of tin on top, or underneath vent hole, clap 
tops on and run in the crimping machine; then run in soldering 
machine. Insert in boiling water thirty minutes, take out, seal 
the hole, and cook in fresh boiling water at 212° two and one-half 
hours; in salt water at 230° two hours, or in retort 240° one and 
one-half hours. Then cool the cans in cold water. 

We will state that in canning this product there is no special 
size cans, though the inferior qualities of fish are canned in one 
pound tall cans and the choicer cuts in one-pound, one-half- 
pound, and one-fourth-pound flat cans. 



62 



I Mutton Cutlets 

With Tomato Sauce — One-pound flat cans. 

Take six cans of tomatoes and stew them twenty minutes with 
two ounces of parsley, one ounce cloves, one ounce pepper, one 
ounce salt. 

Then put one-fourth pound of butter or leaf lard in a clean 
sauce pan or earthern vessel and set over the fire; when it has 
reached the bubbling point add two ounces of flour, this mix 
thoroughly until smooth and when thoroughly cooked add the 
tomatoes, which first must have been passed through a sieve; the 
sauce will boil quickly over a hot fire. Take six well trimmed 
mutton cutlets; arrange them in one-pound flat cans then pour 
the tomato sauce over them, just covering the cutlets; seal the 
can, leaving the small hole in the top. Insert in boiling water 
twelve minutes, take out, seal the hole; and cook in boiling water 
one hour. Cool the cans in cold water. 



-3GOOQOOOOOOOt" 




English Beef Pie 



3GOOGOf>:>3LJt 0£>30-3L*je£:OOGGQr:0 



One-pound flat cans. 



Take three-fourths pound of white Indian meal and melt a 
sufficient amount of lard or olive oil to make the meal into a fine 
paste, then with an ordinary table knife place the mixture 
smoothly, lining the inside of a one-pound can. Take one-half- 



6.3 



pound cold roast beef, one onion, one ounce of powdered rnace, 
two well beaten eggs, one-fourth ounce of pepper, one-fourth 
ounce salt, two ounces butter, one-half cup of cream or milk, and 
one cup of bread crumbs (chopped fine.) 

Chop the meat, spices, egg and crumbs all finely together, 
then add the cream or milk and mix thoroughly. Fill the cans 
to one-fourth inch, and cover the whole with the Indian meal 
mixture. Seal the cans, leaving the hole in the top; insert in 
boiling water twelve minutes; take out, seal the hole, and cook in 
fresh boiling water two hours at 212°; in salt water at 230° one 
and one-half hours, or in retort at 240° one hour. Cool the cans 
in cold water. 



V 




* .---ijQoorsocsrmofTir 



Frizzled Ham 



OGOG&GGQGGGOOQGOGGQee^OeOGQGGS 



One-pound flat can. 

Chip the ham (like dried beef) and fry with a little butter. 
Make two slices of dry buttered toast (bread); put one piece of 
toast in the bottom of the can, then put the fried meat on top of 
the toast; put in two well beaten and hard boiled eggs on top of 
the meat, and then another piece of buttered toast. Seal the can, 
leaving the small hole in the top; insert in boiling water twelve 
minutes; take out, seal the hole and cook in boiling water twenty- 
five minutes. Cool the cans in cold water. 



64 



OOGOGOOGGGGGIi 



Liver and Bacon 



GOQG€3GGGGGGG{ 



One-half-pound cans. 

Cut the liver into small thin slices about two inches square and 
one-fourth inch thick, salt and pepper each piece separately; 
place on a wire skewer, alternately, with thin slices of bacon of 
similar size and boil or fry five minutes in boiling fat. Make 
thin slices of dry buttered toast, place one piece of toast in 
the bottom of each can, then a layer of liver and bacon and then 
a piece of toast and so on until the can is full; seal the can, leav- 
ing the small hole in the top; insert in boiling water twelve 
minutes, take out, seal the hole, and cook in boiling water thirty- 
five minutes. Cool the cans in cold water. 



■£3G€3GGeX3QOGt*:--€30GGtK3«3e^3W 0-3 

For Canning Clams 

J 

This article is canned in quite large quantities on the Pacific 
coast. We recommend canning under the following process: 
Take the fresh clams and put them in fresh water for three or 
four hours so they will spit forth all the sand. Put in a boiling 
tank, and if there is a steam coil or perforated pipes in the bot- 
tom, take some loose boards full of holes and fit in bottom of 
tank or on top pipes, then place the clams on the boards without 
any water and gradually turn on the steam until the clams squirt 



the juice of nectar out; they will almost cover themselves with 
the juice they ooze forth. When they are opened well, take 
them from the tank, and with a sharp knife, open, and cut the 
flesh from the shell and slip the skin from their necks. Fill the 
cans about three-fourths full of clams, then draw off the nectar 
from the tank, and strain it through a muslin cloth; fill the cans 
to within one-fourth inch of the top. Seal the cans, leaving the 
small hole in the top; insert in boiling water twenty minutes; 
take out, seal the hole, and cook in fresh boiling water 212° two 
hours, salt water at 230° one and one-half hours, or retort at 240° 
one hour. Cool the cans in cold water. 

The variety of clams we recommend canning are little necked 
or Eastern soft shell white clams. 

The Ouahaugs are canned, but have to be chopped fine and 
made into clam chowder and cooked at least twent} 7 minutes 
longer. 

&&&& 

CLAM CHOWDER. 

One-pound cans. 

Take the fresh clams and place them in fresh water for three 
or four hours when they will rid themselves of the sand; then 
steam them the same as directed in canning clams. Take the 
meat from the shells and skin the necks, then run through a 
sausage mill. To every ten pounds of clams add three pounds of 
raw potatoes, about one pound of chipped raw onion, one small 
turnip, two ounces of thinly cut beef; mix all well together. Fill 
in one-pound cans three-fourths full, then take the juice from 
the bottom of the tank, strain thoroughly, fill the cans with the 
juice or nectar to within one-fourth inch of the top, and seal the 
cans, leaving the small hole in the top. Insert in boiling water 
twenty minutes; takeout, seal the hole, and cook in boiling water 
one and one-half hours. Cool the cans in cold water. 



Canning Crawfish 



This product is canned in very limited quantities on this coast; 
there seems to be a demand for them and the industry is grow- 
ing quite rapidly. We give the following process for canning: 
Take the fish from the water and while they are still alive place 
them in boiling hot water twenty minutes, then break or cut the 
shell and take the meat out as near whole as possible. Line the 
cans with paraffine paper and place the fish in as whole as pos- 
sible; divide the different parts of meat equally in the cans, mak- 
ing them conveniently full. Make a brine four degrees salt, and 
fill them to within one-fourth inch of the top, then seal the cans, 
leaving the small hole in the top. Insert in boiling water twenty 
minutes; take out, seal the hole, and cook in boiling water one 
and one-half hours. Cool the cans in cold water. 



-GQOOLlGGGtiiQOBGE. 
ft 



L 

fcooo-; 



Treatise on Olives 

8 



PICKLING. 

Urgent requests have been made to us to write a work on the 
different methods of pickling olives and making olive oil. The 
following methods have been successful in this and other States. 

The most simple of these processes or methods is as follows: 
For dead ripe olives, fifteen pounds of caustic soda and six 
pounds of lime put in one hundred gallons of water. Place the 



67 

caustic soda in a bucket or tub of wood (oak preferred) and the 
caustic soda dissolved in cold water will then heat to a boiling 
point; place in a similar vessel six pounds of lime and let remain 
three or four hours or until the water has become clear, then dip 
off the clear water and place in the caustic soda solution. This it 
will be understood will be only twelve gallons of water. Put the 
ninety gallons of water in regular pickling troughs, which are 
made of wood, twelve feet long, two feet wide and one foot deep, 
and place the olives in the tank, just covering them with the 
solution; let them remain approximately six days or until the lye 
solution reaches the pit; this may be ascertained by cutting 
samples of the fruit which will make a mark on the white flesh of 
the olive. When they are made free stone by the use of the lye 
drain the lye off through a faucet near the bottom and letting 
fresh water run in at the top in the meantime; when all traces of 
the lye are gone close the faucet and let the water stand on them. 
This process of putting on water every morning will be repeated 
for at least six successive days, then by cutting the olives you 
will ascertain when the lye is all soaked out of the olives. Make 
a brine thirty degrees salt (test with a salt meter) and put the 
olives in, to remain at least twelve days, then increase the degree 
of salt to forty -five degrees and let them remain at least twelve 
days more. The} 7 will then be read) 7 for use. 

WATER PROCESS. 

While this process is the oldest in use it requires constant care, 
but the olives are decidedly better, containing a larger per cent 
of oil, and well cured olives of this description will keep longer. 
It is also easier for the average grower. 

Arrange a series of barrels or wooden vats and fill each three- 
fourths full of olives, then the olives are covered with fresh 
water. Drain the water off and cover with fresh water every 
other day for thirty-five days or until the bitter principle is re- 



6'g 

moved; then make a brine thirty degrees salt— let them remairt 
at least twelve days in this brine. Increase the strength of brine 
to about thirty-eight or forty degrees, and let them remain at 
least twelve days, before they are ready for use. 

KOR MAKING OLIVE OIL. 

There has been a great deal said of the different processes of 
making olive oil. We have had good results from the following 
process and our oil has sold for the very highest prices. 

Take the fresh olives, run them through a cleaning machine 
to rid them of the leaves and stems, crush them finely with a 
corrugated roller or olive crushing machine. Place the pulp in a 
press with heavy grain sacks between the layers of olive pulp, 
putting them in layers of not more than three inches in thick- 
ness, taking extraordinary care that the sacks are washed thor- 
oughly before putting the pulp in the press; press the oil and 
water out and place in clean barrels or galvanized tanks. Let the 
juice remain from thirty to thirty-five days, when the oil will 
rise to the top, and for clarifying or filtering, the oil will be 
drawn from the barrel with a faucet or dipper. 

Then arrange a series of four six-quart pans (the pans to be 
perforated with one-sixteenth of an inch holes) in a frame one 
above the other and about six inches apart, the top one to be 
much deeper so as to hold more of the product; place in the bot- 
tom of each pan a layer of cotton batting and sew a layer of 
cheesecloth over it to keep it in place. Put the oil in the upper 
pan and let it filter through the cotton batting, catching it in an 
earthen vessel placed underneath. Make a stand holding six 
one-gallon tin tunnels and get some crimped filter paper and 
place in each tunnel; then take the oil from the earthen vessel 
and place in the filter paper, and place an earthen vessel under- 
neath to catch the oil. Fill in cleanly washed bottles and cork 
and seal, taking care the corks are thoroughly sterilized in boil- 
ing hot water. 



a 

; Evaporating Fruit 



J ~~>^:*>>J-_-*.-t*~- 



There are a great many methods of evaporating. We have 
found the following to be the most successful: 

For peaches there are two methods of evaporating, designated 
as firsts and seconds. 

First — Take the ripe peaches and peel them by hand or ma- 
chine. Place in a vessel containing ten gallons of water, three 
ounces of alum, four pounds granulated sugar (dissolved in a 
little water), two ounces potash, (commercial quality.) Mix 
together thoroughly before adding the fruit which should be put 
in as soon as peeled. Let them remain in the • solution at least 
twelve or fourteen minutes, then take out and distribute on evap- 
orating trays and let them drain one-half hour; place on the 
■evaporator, (see explanation on evaporators), and apply heat, (say 
110°) for three hours, then increase the heat to 135° or 140° and 
let them remain at least five hours, at which time they will be 
sufficiently well dried. It will not be necessary to dry them to a 
•crisp. Then place them in a warm room in a pile so that they 
will pass through the necessary sweating process, this will take 
from eight to ten days, when they will be ready for boxing. 
This product is usually put in ten-pound boxes. 

There are various forms of packing; some fancy facing devices 
that make up into very beautiful packages. 

Second Process — This is similar to the above process, the only 
•difference being that the peaches are not peeled; then the other 
process will be followed throughout. 



Crystalizing Eggs 



T*ake one dozen eggs, break them and beat yolks and whites 
together, then ponr into an evaporating pan (made of galvanized 
iron) twelve inches long, six inches wide and one inch deep. 
Place on the evaporator and apply 120° of heat for six hours, 
then increase the degrees of heat to about 140°; they will become 
hard similar to a baked or hard boiled egg; this is due to the 
evaporation of the water. Remove them from the pan and break 
in conveniently small pieces and run through a coffee grinder or 
similar machine; repeat the grinding several times, then place in 
one-pound cartoon packages. 



* 



| Desiccating Vegetables 

30GT3G jO£3GGGGGQeG3GOT5D0f3O0OQG0sJGO0Ge- 



Por desiccating potatoes, carrots, beets, squash, pumpkin, etc. 
'There is a great field for this industry, as this article is coming 
into general use for sea voyages, northern expeditions, excur- 
sions, camping and picnic parties. We give the following pro- 
cess: Boil the potatoes until about half done, peel them, then 
put them in a galvanized iron trough with the bottom of it per- 
forated with one-fourth inch holes. Put the trough in a press 
(cider press will do) with a plunger to fit tight, place a fine wire 
screen underneath so as to catch the potatoes after they have 
been pressed through the perforated bottom of the tank; the 



71 

product to be not more than one-fourth inch thick on the sieves. 
Place the wire sieves on the evaporator, and apply about 110° of 
heat for one-half hour; increase to about 120° of heat when they 
will become dry and similar to bread crumbs. 

This product is placed in twenty-five pound cans with screw 
tops. The other vegetables above mentioned are treated in the 
same manner. We will briefly explain that any of the above 
products can be sliced one-fourth inch thick and placed on trays 
and dried as above, and also can be granulated after going 
through the desiccating process. 



Glace or Crystalized Fruits 



This industry is one that requires great care and the product 
when placed on the market is very profitable. We give the fol- 
lowing process: 

The fruit is to be carefully selected and of medium size. Peel 
the fruit carefully, make S3 ? rup forty degrees saccharine matter, 
put the fresh fruit in the syrup and let it simmer for four or five 
minutes, or until it is well ccoked, which will be ascertained by 
pricking with a fork. Take them out of the syrup and put on 
wire screen to drain, catch the syrup as it drips through. Take 
wire screen and cover with cheese cloth to prevent the fruit from 
coming in contact with the wire, then distribute the fruit on 
these evenly and let it dry in the sun or evaporator from three to 
seven hours, according to the fruit. When a little more than 
half dried take the fruit off when it will bear handling without 
breaking and roll in fine sugar (powdered sugar preferred.) This 
process will absorb the surplus syrup remaining on the fruit, 
which, when dried will form a perfect sugar coating. After dry- 



72 

ing three or four hours longer the dried sugar will then be ap- 
plied as above. It is then placed in wocden boxes or cartoons 
which are lined with parafnne paper. 



Condensing Milk § 

8 * 



ANGLO-SWISS PROCESS. 

Two different methods are mainly used for the preparation of 
sterilized milk. In the older one of these adopted, e. q., the 
method is as follows: The milk is repeatedly heated to 158° — 176° 
P. (70° — 80° C) four times, and evaporated in vacuum pan and 
vacuum pump drawing off the water, leaving twelve pounds solid 
to one hundred pounds of milk or one hundred pounds reduced 
to twenty-five per cent. Add fourteen pounds cane sugar. By 
this method the milk is condensed and its water contents reduced 
to only one-fourth of the original bulk. The final product is a 
thick syrupy mass containing all the nutritive components in the 
milk. Chemical analysis of this condensed milk shows its com- 
position to be 23 to 26 per cent water, 6 to 11 per cent fat, 8 to 10 
per cent casein, 53 to 57 per cent sugar, 2 to 3 per cent ash. In 
the other or later method for condensing milk no sugar is added 
and the product does not obtain the exceeding sweet taste which 
makes the condensed milk prepared by the former method ob- 
jectionable to many people. This method is applied, for in- 
stance, at the factory Schuttendobel, near Hartzhofen, in the 
Bavarian alganer Alps, and described in the following manner: 

As soon as received, the milk is cleaned from the dirt contained, 
in it by means of a separator and is then evaporated in a vacuum 
pan until it contains thirty-seven per cent dry substance. The 



73 

condensed milk is filled in tin cans by a special measuring and 
filling aparatus, and the cans are then soldered and heated in the 
sterilizer under steam pressure. 

This method seems to possess many advantages over the first 
mentioned one. 

The condensed milk is free from milk dirt, has no disagreeable 
sweet taste and-contains always the same quantities of water. It 
has therefore always the same consistency. 

Then fill the cans to within one-fourth inch of the top, seal 
the can, leaving the small hole in the top, insert in boiling water, 
200°, until the hole stops bubbling; take out, seal the hole, and 
then cool the cans in cold water. 

PROCESS. 

Take the fresh milk from the cow and thoroughly aerate and 
cool to at least 68°, then test the milk with a Babcock test. After 
you have found the number of pounds of butter fat to ever}' one 
"■hundred pounds you will then place the milk in the vacuum pan 
and heat very slowly and agitate until you have attained your 
215° Fahrenheit, then close -your, vacuum tank; start your vacuum 
pump and keep running- until your vacuum gauge registers fif- 
teen pounds. Then whatever consistency you want the milk you 
w : iUfigure thus: Each one hundred pounds of four per cent 
(butter fat) milk can be reduced to the. consistency of butter in 
six hours under this process. Eor example, four per cent milk 
has four pounds of butter fat. and eight per cent of other solids, 
thus giving you twelve pounds of actual solids to the hundred 
pounds. If you want sugared condensed milk add twelve pounds 
of cane sugar and heat 212° and ' agitate with wooden paddle or 
other appliance for one-half hour, then take the milk from the 
vacuum pan and fill in bhe-pound cans to within one-fourth inch 



74 

of the top. Seal the can, leaving the small hole in the top, in- 
sert in boiling water, say 200°, until the hole stops bubbling; 
take out, seal the hole, and cool the cans in as cold water a9 
possible. 



* 




Sterilizing Milk 



-.•<-* *»:».t>x<5t> --» * *> *-•*-* jcoooc* 



STERILIZING MILK. 

There are two processes used in sterilizing milk, namely: 
First — Used at the Agricultural ■'Bep'arfm'ent at Washinton, D. 
C; the other, adopted by the condensed milk factories of the 
United States. We herewith submit the actual process: Ster- 
ilize milk in a jacket kettle made for the purpose so that it pre- 
vents burning the casein substance in the milk; it is a well 
known fact that the body of casein will burn at a much lower de- 
gree than milk or sugar. 

Take the fresh milk from the cow and aerate it, put in a jacket 
kettle and heat to 170° F.; keep at this temperature for five 
minutes then cool to 70° at least. Repeat the heating three 
times and aerate as many times as rapidly as possible so that the 
milk is thoroughly mixed. If you want to substitute, take to 
every five gallons of milk two and one-half ounces of Farina dis- 
solved in one gallon of milk at 170° heat; while hot add to the 
original four gallons and mix thoroughly and aerate. 



* 



75 



Law of California 



In touching on the law of the State of California in regard to 
the canning of fruits and vegetables, we quote from the State 
Statutes of 1901, which we think will cover the subject: 

EXTRACT. 

Section 102, Every person who knowingly sells or keeps or 
383. offers for sale or otherwise disposes of any ar- 

ticle of food or drink, drugs, or medicine, knowing that the same 
is adulterated or has become tainted, decayed, or otherwise un- 
wholesome or unfit to be eaten or drunk, with intent to permit 
the same to be eaten or drunk is guilty of a misdemeanor and 
must be fined not less than twenty-five dollars nor more than one 
hundred dollars or imprisoned in the county jail not exceeding 
one hundred days, or both; and may, in the discretion of the 
Court, be adjudged to pay, in addition, all the necessary ex- 
penses, not exceeding fifty dollars, incurred in inspecting and 
analizing such articles. 




76 



15 General Review and $ 

S § 

g Explanatory Notes | 



In giving this general review it is our aim and purpose to make 
this work as plain as possible and to use such language as can be 
understood and comprehended by a school boy twelve years old. 

We have given this subject long and deliberate thought and 
we think we have attained that, and giving these formulas we 
give nothing but receipts that in our school of instruction we can 
demonstrate to the most ardent skeptic who will take up the sub- 
ject and discuss it from the practical standpoint of view. 

None of the receipts. in this. book have been bought or taken 
from any other book, but .we give such receipts as our fifteen 
years of .successfully operating, canneries have taught us. We 
would be glad to furnish the necessary data to any one who does 
not understand any point in this book. 

Nearly every locality has some obstacle to contend with in the 
way of cooking. We have this to say: Our experience has 
taught us that in exhausting in any part of the country it is uni- 
versally the same, but owing to altitude and atmospheric conditions 
in the middle west and southwestern vStates it would require cook- 
ing about one-fourth longer time, and in the north and middle 
Atlantic States about one-half as long again. 

In regard to getting supplies and buying machinery we 
always keep in touch with the best methods adopted in the var- 
ious canneries and we would prefer to personally correspond with 
our readers and put them in touch with such firms as we know 
to be reputable.' 

To explain "according to ripeness of fruit": Fruit to be 
canned in its various stages of ripeness, the exhaust (or insert in 



77 

boiling water) will always be the same as in the original formula. 
For instance, in giving the time in cooking apricots, exhaust five 
and cook fifteen minutes. This, of course, means when the ap- 
ricots are in the first stage of ripeness so they are firm and will 
stand peeling; if a little green the universal system is to cook 
about four minutes longer, making nineteen minutes, and if they 
are fully ripe to cook from eight to ten minutes; now what is 
meant is the inclusive time of cooking. This applies to all kinds 
of fruits, vegetables, berries, cherries and grapes. 



* 



*"-. >-;-c-o-i*» *>:"*>: GeoG09Goa> >- oofrocsor 



On Fruit Evaporators 



We have some twenty different designs and specifications on 
fruit evaporators for different localities and conditions; also for 
disiccating and upon application we will furnish the necessary 
data for a reasonable compensation. 



* 



Treating Muriatic Acid a 



Muriatic acid can usually be bought in carboys of one hundred 
and twenty-five pounds each for, about one and one-half cents 
per pound; this would be of commercial quality. Take one-half 
gallon of muriatic acid and place in an open crock or earthen 

LofC. 



78 



vessel, then place about one-half pound of scrap zinc in it and it 
will immediately start boiling and consume the zinc. When it 
starts boiling, ignite it, thereby burning nearly all the poison out 
of it. In about one hour after it has stopped boiling place about 
one-half gallon of clear water in it, and mix well together. Part 
of this will be for cleaning the coppers by dipping them in it 
after thejy have been heated; dip the solder in the fluid and ap- 
ply it to the copper which will tin it. Before attempting to 
solder the cans, with a small clean brush apply lightly some of 
the acid to the parts to be soldered, which will make perfect 
soldering. The brace and bit soldering iron is for soldering on 
the caps; the tipping irons are for soldering the small holes and 
mending the leaks. 




Jg^-Read the following 
advertisements 




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Two Blocks from Depot 



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'All its name implies." 



"The best is the cheapes 



Placer Col 



The Leading Newspaper of Placer Co 



Advertising Department 



TITE FEEL JUSTLY PROUD of the circulation 
attained by the Leader, it being the largest 
by far of any newspaper in Placer County. The 
Leader now reaches I 200 different homes. If you 
have anything you wish to sell, or desire to purchase 
anything, call upon us and we will do the best for 
you that can be done in the way of advertising. If 
you are a business man, and have goods to sell, try 
the columns of the Leader. It will repay you. 






F. A. STUART, Publisher. Thursday morning 



"If you don't get the Leader you don't get the news. 

ity Leader 

;y. Only SI. 00 per Year in Advance 



Job Printing Department 



? j 



fHE LEADER has the largest and best equipped 
newspaper job printing office in Placer County. 
This department is in charge of a printer of many 
years' experience in this line. We print "any old 
thing" in new and attractive styles, and guarantee 
all work first-class. Remember, if you are in need of 
anything in the way of commercial printing, call at 
the LEADER office and be satisfied with the quality 
of the work and with the price as well. 

Chromatic Poster Printing a Specialty. 









J,. W. Morgan * 



DEALER IN 



4 



Dry Goods 

Fancy Goods 

Boots, Shoes and Rubbers 

Gent's Furnishing Goods 

Ladies' Underwear 

Trunks, Valises, Bags, etc. 



RAILROAD STREET, - AUBURN, CAL. 



* 



* * 



f\$er)t for Poyal SailOrS, of <?l?iea<$o * * 



R. J. Hancock * # 



DEALER IN 



CANNING SUPPLIES 



* 



Jacket Kettles, Process Kettles, Cans, 
Soldering Irons, Solder, Fire Pots, etc. 

Hardware, Mining Supplies 



Stoves, Ranges, Paints, Oils, 

Crockery, Glassware, 



Agricultural Implements 

Powder, Fuse and Caps 



City Hall Building Phone Black 65 AUBURN, Cal. 



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HEADQUARTERS FOR MINING* MEN 
AND COMMERCIAL TRAVELERS 



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